This gluten-free treat is virtually fool proof and satisfies everyone
- 1 unbaked 8” Yummy Nut crust (see below)
- 4 cups cooked and peeled chopped sweet potatoes or yams
- 2 Tbs. oatmeal or rice flour
- 1 heaping tsp. cinnamon
- 1 tsp ground cardamon (optional)
- 1/2 c. ground panela or raw sugar or agave
- 1/4 cup Almond or Soy milk
Preheat your oven to 350 degrees. Place all the ingredients into a food processor and blend until smooth. The mix should be creamy however not too runny. Pour filling into the unbaked crust and bake 30 mins.
Yummy Nut Crust
- 3/4 cup almonds
- 3/4 cup walnuts
(You can also play with the nut combination you enjoy)
Combine nuts into a food processor and grind until it begins to stick together. See the photo below. Lightly spray the sides and bottom of a pie plate with oil and using your fingers press the nut mixture into the pie plate and up the sides. See photo below.
Note: For a baked pie shell (for refrigerator pies), simply place into a 350 degree oven for 8 minutes. This crust is also great without baking first as in this sweet potato pie recipe.
Serving and Garnishes:
Delicious straight from the oven it also takes on a richer texture after spending time in the refrigerator. Consume within 3 days to prevent the crust from becoming soggy. This pie is delicately sweet and a drizzle of a tart sauce is a wonderful compliment. We use Mora berry jam slightly heated with a bit of water. We also enjoy mixing strawberry jam and orange marmalade to create a fun tasty garnish. You may want to experiment with Blackberry or blueberry jam. Of course a good dollop of Vegan Whipped cream or Soy Ice Cream is always fun as well.